Description
A creamy and comforting soup that combines all the rich flavors of classic chicken pot pie, perfect for chilly evenings and family meals.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots, cooking until they soften—about 5 minutes.
- Stir in the garlic powder, thyme, and flour, cooking for an additional 1-2 minutes to develop the flavors.
- Gradually pour in the chicken broth while continuously stirring to prevent any lumps from forming.
- Add the diced potatoes, shredded chicken, and bay leaf. Bring the mixture to a simmer and cook until the potatoes are tender, which should take about 15 minutes.
- Once the potatoes are cooked, remove the bay leaf and stir in the heavy cream. Season with salt and pepper to your liking.
- Serve hot and enjoy your hearty soup!
Notes
For added flavor, consider using homemade chicken broth and sauté garlic with the vegetables. This soup can be stored in the fridge for up to 3 days or frozen for about 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg